Still going on my easy dinner recipes and these lettuce wraps with hoisin glazed shrimp fit right in.
This is actually a glaze that I first put on salmon, and is one of my favorite recipes, so I’ll have to put it up here soon. The glaze is sweet and with a hint of heat, a tad of smokiness from the hoisin and a kick of citrus from fresh lime juice. It has tons of flavors going on and some way they all come together.
You could easily throw this shrimp in a corn tortilla and call it a taco, over some lettuce and make a delicious salad, but I’ve decided to go the lettuce wrap route. I added some steamed brown rice, some shaved carrot and a sprinkle of green onion. It’s a bunch of fresh flavors that will fill you up, but won’t make you feel uncomfortably stuffed.
I used about half of the hoisin glaze to coat the shrimp and the other half to use as a dipping sauce or for a little extra glaze on top of the entire wrap. I mean that glaze plus the brown rice = heaven!
- 1 tablespoon olive oil
- 1 lb raw shrimp, peeled and deveined
- ¼ cup hoisin glaze (recipe below)
- 1 head romaine lettuce- leaves separated, washed and ends trimmed
- 2 cups cooked brown rice
- 2 carrots, shaved
- 3 green onions, chopped
- ⅓ cup reduced-sodium soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- In a large skillet, heat olive oil. Once hot, add shrimp and saute until shrimp are just cooked.
- Drain any excess oil and add ¼ cup hoisin glaze. Saute until glaze covers shrimp and is thickened, about 5 minutes.
- Remove from heat.
- To prepare wraps, fill lettuce with browned rice and carrots. Top with shrimp and sprinkle with green onion.
- Drizzle with remaining hoisin glaze if desired.
- In a saucepan over medium high heat, combined all glaze ingredients and whisk until combine.
- Bring to a boil and then reduce to a simmer. Let simmer until sauce has reduced by half.
- Remove from heat. The glaze is ready to use for your shrimp.